It's like baba ganouj, but with onions! We used to make something similar, charring it on a gas burner. It is so good omg.
Chorizo and Feta Pasta: Ingredients: 1-2 chorizo sausages 1 block of feta Pasta of you choice (I personally feel spaghetti works best with this recipe, but it's up to you) Olive oil Grated parmesan cheese Chopped parsley Method: Dice your chorizo into small cubes. Aim for around 1cm. How much chorizo you use will depend on how many people you're feeding and how big the sausages are. When I cook for 2-3 people, I can use one big sausage, but 4 people I will use 2 smaller sausages. Chorizo is very salty and flavourful, so you don't need too much. Cut your feta into small cubes. Again, how much you use will depend on how big the block is, how many people you're feeling, and how much chorizo you've used. You want enough feta that it can coat the chorizo when it melts. I usually use between 2/3 of a block to a whole block. Start cooking your pasta in a pot of salted water. When that's going, grab a frying pan and add a TINY, TINY splash of olive oil. Chorizo is super fatty and it will end up oiling itself very well. The olive oil just keeps it from sticking to the pan before the chorizo's fat melts. When the pan is heated over a medium heat (adjust the heat if too much oil is spitting up), add the chorizo and cook until it has reached your desired level of crispy-ness. I like it nearly black =P When the chorizo is as cooked as you like it, add the feta to the chorizo and cook until the feta has melted and gotten creamy, but is still fairly cubular. You might wanna turn off the heat here. Drain your pasta and add it to the chorizo and feta mix. Mix the pasta into the chorizo and feta. Serve in a bowl. Top with grated parmesan cheese and the chopped parsley. Eat and love everything about the world.
i'm used to mexican chorizo, which is a loose crumble and probably spiced very differently from this. it sounds like you're using a different type of sausage, and when i googled it i discovered that a number of different pork sausages are called chorizo. but the only thing i can get by that name around here is the spicy mexican kind. would you say pepperoni would be a good substitute, or...?
@jacktrash I think pepperoni would be a good substitute, yeah! This recipe uses Spanish chorizo. I didn't know there was more than one type!
I got a box of Japanese curry roux blocks this weekend at Shoprite and I'm all too excited about it. While I can't do it until the end of the week (there's a new Aldi's opening up on Thursday close to my home so I wanted to get meat + produce there at a massive discount and participate on opening day events they're offering), I'm planning on trying to make chicken katsu curry, or at least fried chicken curry. I don't know if I have any panko crumbs left, but I don't want to go buy a can when I have a perfectly good can of breadcrumbs that I can use instead. Even if it's a different sort of crunch. Still, in good spirits. I've been able to cook consistently for a few days, and even made corn fritters last night for the first time, without having them before. They came out okay (I just don't like corn much, although fiance does), although they can use some jam.
my family has gone on a trip to poland for 12 days so I might post some really weird desperation kitchen experiments here or on the low spoons food thread, as a means of reminding myself to eat. if someone feels like reminding me to eat sometimes that'd be hella... soooo real actual interesting stuff I am doing right now? I'm infusing approximately a pound of honey with rose petals. Gonna be able to tell ya in ~2 weeks how it turned out! Because the recipe is lying as its not an infusion at all its a fucking maceration because no one is heating shit at all if it was a real infusion I'd have been done in like 15 minutes sdfghjkjhgfds
Mighty Cravings - The "Fuck It, Casserole" Edition Today: Spinach Pasta You will need: Pasta, However much you think is an appropriate amount. I measure by putting the dry pasta into the casserole I will use before cooking Spinach, similarly measured. Do yourself a favor and use frozen spinach. Yoghurt, like a few tablespoons I guess? Cheese, As much as you want/can in any way still call reasonable. It's best to use soft, melty cheeses. I used Heumondkas and the last sad remains of a block of cheddar. Mozzarella would probably be a great idea though. Salt and Pepper, to taste. Wanna go fancy? Use garlic pepper for that litte extra yummy stinkiness! Onion and Garlic, also to taste. (Pre-cut-and-frozen is a godsent. I am a lazy wet sock, don't judge) Various other stuff (For Example: basil and dried tomatoes for a wholesome, entirely unauthentic Italian spin sure to make tumblr scream "APPROPRIATION!!!!!111!!!!") (Edit: Dear god if you do put dried tomatoes in GO EASY ON THEM. I forgot how intensely flavored they were ;n;) Instructions: Heat salt water in pot. Cook pasta according to box instructions, but put your spinach in with the noodles straight away. Try to stay a bit on the undercooked side for the noodles. grate cheese or cut it haphazardly if you are lazy like me. This would be the point where you dice onions and garlic if you don't use frozen prepared stuff. Also cut your other stuff (Even my basil was frozen so I had to do almost nothing. That's how ya do planning y'all.) Preheat oven, ~180°C, depending on your oven. drain pasta and spinach but try to leave a bit of water in there. Mine turned out way too wet so I would try to have about as much pasta water as you plan on putting yoghurt in. Put pasta and spinach with their remaining water into a casserole dish. Add Yoghurt, pepper, garlic and onions, as well as your additional stuff and stir it all together. put half the cheese in and stir, put the rest of the cheese on top the entire thing. Bake in oven for like 5-6 minutes if you want your cheese only melted and runny, or longer, if you actually want to brown the cheese. Y'know this isn't an exact science. Eat your haphazardly assembled dish and be immensely proud of yourself. (Disclaimer: I just came up with this on the spot. Obviously not the height of culinary achievement.) Addendum: I made the mistake of making way too much. This is not-good, as Spinach makes this dish a bad idea to reheat. Consider this the obligatory warning to not make dishes with spinach in advance if it can be helped because it's not health-advisable to reheat spinach. (Edit : I am horrible at english. strain adn drain are not the same word.)
FWIW the idea that spinach cannot be reheated is a major exaggeration. Basically it will probably have a slightly higher nitrite concentration, which under certain conditions can convert into nitrosoamines, which can be carcinogenic in larger quantities. If the cooked spinach is stored fairly quickly after use, is kept refrigerated properly, and is properly reheated, the risk is pretty much non-existent. Pretty much all foods have constituents that can cause cancer or other ill effects in sufficient dose; but the concentration in food is way low, and the risk tiny.
Yesterday I made curry. Delicious curry. It's all gone now. :[ I will have to give this thread a thorough looking and see if there's anything I like.
I am currently working on a massive house cooking spreadsheet - @Avalon's and my schedules are crossing in bad ways this fall when I go back to school, so we gotta have easy food ready all the time. This means lots of crockpot and lots of freezer ... and lots and lots of organization.
k so I'm currently making a massive pot of this for my moirail. 2 bay leaves 1 can black beans 1C broccoli 2C carrots 1C cauliflower 2 celery stalks 3 cloves of garlic 1C green peas 1/2C lentils 1C mushrooms 1 onion 2C spinach 28oz tomatoes 1 zucchini 12C chicken broth 2T tomato paste oregano thyme basil salt and pepper 1T olive oil sauté the onion, carrots, celery, garlic, and spices for 3-4 minutes in the olive oil. add broth, tomatoes, tomato paste, black beans, and lentils. Bring to a boil, reduce to a simmer, simmer for about 10-15 minutes. add zucchini, mushrooms, cauliflower, broccoli, and spinach, and simmer another 5-10 minutes. stir in peas and turn off heat (or turn to low), so they don't overcook. Remove bay leaf. Taste and adjust seasonings. I ladled out a small bowl of broth to test for seasonings just before adding the zucchini etc. devoured it with a piece of bread and butter. this shit's incredible. of note: I only had 14oz of canned tomatoes (thought I had another can but noooo) so I skipped the tomato paste and added about a cup ish of tomato sauce. i also only bought two litres of chicken broth (can't math whoops) so i made up the difference with water. alas i did not have three litres of homemade stock, that would be brilliant. i'm prolly gonna have to make another batch of this for me. it's hella good. could probably use some extra lentils tho, or maybe tortellini or something...
... i know but I am mildly miffed about calling carcinogenic as the only risk, cause that's fairly unfair, nitrite is already toxic in its own right :P Usually only dangerous for toddlers and the elderly but! A thing to be aware of. Basically I was taught by my mom to eithe rput it in the fridge immediately and eat it the next day or toss it and seeing as I left the casserole out over night yeaaaaaa no. (Plus reheated spinach tastes like foot and I am an overly cautious whiny baby :P)
Did a really good roast chicken that had been taking up space in the freezer for way too long. With potatoes, carrots, garlic, shallots, pumpkin and brussel sprouts. And lots of thyme from the garden because its taking over and I'm having to uproot large sections of it and then feel morally obliged to use as much as I can every time I'm forced to keep it at bay by attacking. Speaking of bay, put a couple of those inside the cavity with some lemon and garlic and more thyme. Good stuff.
Anyone have super simple ways to spice up plain cooked pasta? My brother made an entire bag, and its like the only food in the house rn...
well, my forever favorite is butter, salt, black pepper, and parmesan. i never get tired of that. another possibility is cream cheese, garlic, and basil.
I just planned out my food for the entirety of next week. It's not fun, but it's really necessary because I have to do all of my shopping for the week tomorrow. Highlights include: Lambsteak on sunday night Noodles with Ketjap and pork tomorrow and grilled cheese and soup for lunch on Sunday. I haven't had grilled cheese in a while, it should be delicious :D Provided I get the right cheese, which is always a bit of a search (because I can't remember what I have liked in the past XD)
